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There is no such thing as a
tough cut of meat; normally the problem is that an inappropriate cooking
technique or length of cooking has been used. Meat is muscle and the
character of that muscle defines its quality (in terms of tenderness)
and its proper cooking method.
Muscles that are used more frequently such as the neck, shoulder and leg
result in meat from these muscles (the round and the chuck) being more
coarse grained and generally tougher if not cooked properly. Meat from
muscles that are less frequently used, such as the rib and loin, will
have a finer grain and be more naturally tender.
As previously mentioned, finer grained, more tender meat can be cooked
by simple and quick means such as grilling, broiling, pan frying or
sautéing. |
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Basil Burgers
1 1/2 lbs. ground sirloin
1/4 C. basil pesto
1 large garlic clove minced
1/4 C. oil packed sun-dried tomatoes, drained and minced
salt and freshly ground black pepper
6 slices provolone cheese
6 slices tomatoes
purple onion thinly sliced
mayonnaise
6 onion rolls
Combine beef, pesto, garlic, sun-dried tomatoes, salt and pepper. Mix together
thoroughly and shape into 6 patties.
Grill burgers to desired doneness. Top with cheese slices just before burgers
finish cooking.
Serve burgers on onion rolls with the mayonnaise, tomatoes and onion.
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